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Brownie Bottom Pumpkin Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 69 reviews
  • Author: Emily
  • Prep Time: 15 mins
  • Cook Time: 1 hr 40 mins
  • Total Time: 8 hrs
  • Yield: 10 - 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

A decadent Brownie Bottom Pumpkin Cheesecake featuring a rich, fudgy brownie crust topped with a creamy, spiced pumpkin cheesecake filling. This dessert is perfect for fall gatherings and combines the best of chocolate and pumpkin flavors in one irresistible treat.


Ingredients

Units Scale

For the Brownie

  • Baker’s Joy Baking Spray
  • 3/4 cup all-purpose flour
  • 1/4 cup dark cocoa powder
  • 1/2 tsp kosher salt
  • 1/4 tsp Clabber Girl Baking Powder
  • 1/2 cup (1 stick) unsalted butter, cut into 1/2” pieces
  • 1 3/4 cups semisweet chocolate chips
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 3 large eggs, room temperature
  • 1 tsp Spice Islands Pure Vanilla Extract

For the Cheesecake

  • 2 (8-oz.) blocks cream cheese, softened
  • 3/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 2/3 cup pure pumpkin puree
  • 2 Tbsp sour cream, room temperature
  • 1 Tbsp all-purpose flour
  • 1 tsp Spice Islands Pure Vanilla Extract
  • 1 tsp Spice Islands Pumpkin Pie Spice, plus more for garnish
  • 1/4 tsp kosher salt
  • Thick caramel sauce and whipped cream, for garnish

Instructions

  1. Preheat and Prepare Pan: Preheat oven to 350ºF and grease a 9” springform pan with baking spray to prevent sticking.
  2. Mix Brownie Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until fully combined.
  3. Melt Butter and Chocolate: In a large microwave-safe bowl, combine butter and chocolate chips. Microwave for about 1½ minutes until just melted, then whisk until smooth.
  4. Combine Brownie Batter: Whisk in granulated sugar and brown sugar. Add eggs one at a time, whisking thoroughly after each addition, then whisk in vanilla. Fold in dry ingredients carefully to maintain batter consistency.
  5. Bake Brownie Crust: Pour the brownie batter into the prepared pan and bake for about 45 minutes or until set and a toothpick comes out clean. While still warm, firmly press the brownie down with a spoon to compact and create an even crust that rises halfway up the sides of the pan. Let cool completely on a wire rack.
  6. Make Cheesecake Filling: Preheat oven to 325ºF. Using a hand mixer, beat cream cheese and light brown sugar until light and fluffy. Add eggs one at a time, mixing well after each. Beat in pumpkin puree, sour cream, flour, vanilla, pumpkin pie spice, and salt until smooth and evenly combined.
  7. Prepare for Water Bath: Wrap the bottom of the springform pan tightly with aluminum foil to prevent leaks. Pour cheesecake mixture evenly over the brownie crust. Place the pan in a deep roasting pan.
  8. Bake Cheesecake in Water Bath: Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for approximately 55 minutes, or until the cheesecake center slightly jiggles when shaken.
  9. Cool Cheesecake: Turn off the oven, prop the oven door open, and let the cheesecake cool inside the oven for 1 hour. Remove the foil and refrigerate the cheesecake in the pan until firm, at least 5 hours to overnight.
  10. Garnish and Serve: Before serving, drizzle the cheesecake with thick caramel sauce and dollop whipped cream around the edges. Sprinkle additional pumpkin pie spice over the whipped cream for extra flavor and decoration.

Notes

  • Ensure all eggs and dairy ingredients are at room temperature for smooth mixing and better texture.
  • Wrapping the pan in foil is crucial to prevent water from leaking into the cheesecake during the water bath baking.
  • Using a springform pan makes removing the cheesecake easier without damaging the crust.
  • Allowing the cheesecake to chill overnight improves flavor and firmness.
  • For an even richer flavor, use high-quality semisweet chocolate chips and real pumpkin puree.

Nutrition

  • Serving Size: 1 slice (based on 12 servings)
  • Calories: 420
  • Sugar: 30g
  • Sodium: 230mg
  • Fat: 27g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 105mg